Food markets visitors: a typology proposal

Crespi‐Vallbona, Montserrat; Dimitrovski, Darko

doi:10.1108/bfj-11-2015-0420

Cited by 45 publications

(31 citation statements)

References 52 publications

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“…It is especially applicable in the geographic areas where the conflict developed, something that happened in the province of Cauca, where the city of Popayán is located. In this sense, the promotion of tourism shall encourage an environment of acceptance, cohabitation and solidarity [4].…”

Section: Research Area and Goalsmentioning

confidence: 99%

“…In this way, for [16], experiences with local cuisine can be classified into three groups: sensory, cultural and social. For their part, [4] collected the motivations for local cuisine based on three combinations: sensory appeal, local food experience and health concern [11]., in their study of tourism, motivations and experiences taken from gastronomic festivals, classify the different motivations that tourists have in terms of the culinary tradition of the destination visited into three groups: new food experiences, culture and socialisation.…”

Section: Gastronomy and Motivationmentioning

confidence: 99%

“…[14] determined that satisfaction achieved with the gastronomy of the destination is conditioned by the tradition that derives from its culinary inheritance and by the natural and healthy characteristics of the ingredients that are used in the preparation of their dishes. For that matter, these culinary ingredients should normally precede from their local producers [4]. indicate that the satisfaction of the tourist with the gastronomy of the place has a strong influence because of the flavour that, on many occasions, derives from the ancestral origin of the recipes that are used in their preparation, defined as a basic part of the cultural heritage of the destination.…”

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

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Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

et al. 2020

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Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy.

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Section: Research Area and Goalsmentioning

confidence: 99%

Section: Gastronomy and Motivationmentioning

confidence: 99%

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

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Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

et al. 2020

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“…Gastronomy appears in the scientific literature to respond to the segmentation of visitors [28], even in gastronomic markets [32], and festivals [33,34]. McKercher et al [35] suggests a segmentation theory focused on values and benefits, reinforcing quality experiences to meet the needs of tourists.…”

Section: Gastronomy As a Variable For Tourist Segmentationmentioning

confidence: 99%

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

et al. 2019

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Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other.

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“…Its feature is the inseparability of the service from its supplier. This feature is one of the competitive advantages of the food industry [4]. According to the Federal State Statistics Service of the Russian Federation for 2000-2016, the turnover of catering enterprises in current prices is growing annually.…”

Section: Introductionmentioning

confidence: 99%

The development of the regional catering market: The case of the Altai region

Ugarova¹,

Bolkhovitina²,

Davydenko³

2019

Proceedings of the International Conference on Sustainable Development of Cross-Border Regions: Economic, Social and Security C

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Аbstract. The contemporary catering market is highly competitive, and it is characterized by a high degree of product and service differentiation. At the same time, it is impossible to talk about the uniformity of its development in all countries, including the regions of the Russian Federation. Over the past 8 years, a significant slowdown in the growth rate of catering turnover has been typical for Russia. The article analyzes the main trends in the catering market of the Altai region, in comparison with the Siberian Federal District and Russia in general. It also identifies those factors hampering the catering enterprises' development. As part of the study, we used such methods as: analysis and synthesis, comparison, statistical methods, modeling, expert assessments, and description. The results of the study presented in the article demonstrate that the development of the public catering industry of the Russian Federation is influenced by a number of factors that do not have pronounced regional specifics. However, regional specifics directly affect the dominance of one or another factor. A vivid example of the severity of the influence of factors is the poor development of the demand for food outside home in agrarian regions in comparison with regions with a high degree of urbanization and the development of industrial production. Dependence of the personnel component in development of the food industry on the presence of specialized educational organizations that train specialists for the regional industry is a another vivid example. As a result of our research, the main vectors of institutional, sectoral and local development of public catering in the region are identified and formulated. It is determined that in the ongoing crisis and import substitution policy, public catering enterprises must rely on local suppliers of raw materials to a greater extent.

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Food markets visitors: a typology proposal

Cited by 45 publications

References 52 publications

Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

The development of the regional catering market: The case of the Altai region

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